In case you didn’t recognize that term in the teaser up there, the Maillard reaction is the delicious phenomenon where amino acids react with reducing sugars in the presence of high heat to give browned food its unique flavor. In other words, it’s why seared steaks, toasted marshmallows and barrel-aged bourbon are so awesome.

There’s no better way to get a good sear on a steak than by cooking it in a cast-iron skillet over high heat. Specifically, I’m a big fan of skillets made by Lodge Manufacturing in South Pittsburg, Tenn. I have all sorts of pots and pans, but my girlfriend can attest that my Lodge skillet is the only one that I personally thank every time I use it before I put it back in the cabinet with a paper towel gently folded inside to absorb any extra moisture and avoid rusting. (Pro user tip, btw.)

If you’re a fan of iron, heat and meat, you might want to grab a spot for the upcoming Seasoned Seared dinner on Sunday, Sept. 24 at Green Door Gourmet’s Grand Barn. Lodge has partnered up with the BEEFoundation to showcase Certified Angus Beef prepared using Lodge cookware. The participating chefs are some local favorites who certainly know their way around a steer: Steven Chandler of Kayne Prime, Jay Mitchell of Tennessee Brew Works, Eric Zizka of Oak Steakhouse, Andrew Whitney of Virago, and Richard Jones of Green Door Gourmet.

Serious beef aficionados are aware of Certified Angus Beef, and it is considered to be among the finest meat available, a cut above USDA Prime, Choice and Select. In the hands of these talented chefs armed with cast-iron tools, it should make for a fantastic meal.

The Seasoned Seared dinner will be held at Green Door Gourmet’s Grand Barn on Sunday, Sept. 24 from 5 to 8 p.m. Green Door Gourmet is located at 7007 River Road Pike, Nashville. Tickets are $150 each and can be purchased on at the event website.